12/10 box

ALSO in this week's box:

Multigrain Batard from Root Baking

Eggs from Tiny Joy Farm @Berea and Riverview Farm

Mountain Fresh Creamery 2% Milk from Candler Park Market

See In Every Box for more detailed information.

Note: There may occasionally be last-minute changes to box contents depending on the goods that are available from the farm. While we try to keep this website up-to-date as possible, we cannot guarantee that what's in your box will exactly match what's on the website.

With the cold weather here to stay, we're featuring a basic soup recipe that can be customized with whatever leftovers or CSA veggies that you'd like. In addition, we're reprinting the roast chicken and bone broth recipes from 11/5, since we have pastured chicken in our boxes once again.

WHATEVER YOU WANT SOUP

via NYT Cooking recipe by Samin Nosrat

This basic recipe can serve as a canvas for any kind of chunky soup. Mix and match ingredients to suit your cravings, using an aromatic base of onions and garlic, seasonings, flavorful stock (or water), and whatever main ingredients you choose. This recipe, like a similar one in Julia Turshen's cookbook "Small Victories," highlights soup's basic transformative qualities. With just a bit of time, ordinary ingredients can become an extraordinary winter meal for tonight, and for days to come. Covered in the refrigerator, it will last for up to five days, but it also freezes exceptionally well for up to two months. Just return it to a boil before using.

Ingredients

4 tablespoons butter, olive oil or neutral-tasting oil

2 medium onions, diced

3 cloves garlic, sliced

Kosher salt

6 to 8 cups meat, vegetables or other add-ins (see notes)

About 1 1/2 pounds raw, boneless chicken (optional)

About 8 cups water or chicken stock, preferably homemade (see below)

DIRECTIONS

1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.

2. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.

3. Place the meat, vegetables and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.

4. Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt.

5. Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.

6. Serve hot, and garnish as desired.

For add-ins, you can use a combination of vegetables diced into 3/4-inch pieces (use one or more of carrots, fennel, celery, leeks, winter squash, potatoes or parsnips); cooked beans, lentils or chickpeas; up to 4 cups of sliced kale or green cabbage; or up to 3 cups of cooked, shredded chicken or pork, if not using raw chicken.

If desired, replace some of the liquid with bean broth, heavy cream, chopped tomatoes in their juices or full-fat coconut milk.

ROASTED CHICKEN

Ingredients

1 small roasting chicken

Kosher salt

Freshly ground black pepper

1 large bunch fresh rosemary or parsley

1 lemon, halved

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

Olive oil

DIRECTIONS

1. Preheat the oven to 425 degrees Fahrenheit.

2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

3. Roast the chicken for 1 - 1.5 hours, or until the juices run clear when you cut between a leg and thigh. Don't overcook, or it will be dry. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. This is important for a juicy chicken. Slice the chicken onto a platter and serve it with the vegetables.

CHICKEN BONE BROTH

via natashaskitchen.com

Ingredients

Chicken bones from a roasted chicken*

1 Tbsp cider vinegar

1 tsp salt

1 medium onion, peeled and halved

2 ribs/sticks of celery (cut into thirds, with leaves attached)

2 medium carrots, peeled and halved

2 smashed garlic cloves

1 bay leaf, optional, but nice

Filtered Water (stockpot: 16 cups, slow cooker: 12 cups, Instant Pot: 10-11 cups)

*roasting the bones gives the soup more flavor, but can also be made with un-roasted bones.

Note: Since it's soup, the precise ingredients and amounts are really more suggestions and starting points than anything.

STOVETOP

The stovetop method is best if you have a huge stock pot and want to make a double batch; otherwise, it required the most babysitting and the temptation to check on it to make sure it wasn’t boiling like crazy was definitely there! The liquid does evaporate the most which is why more water is required for this method.

SLOW COOKER

This is the set it and forget it method. Start with warm or hot water to jump start it for heating up then set it and forget it. The resulting bone broth is rich in color and flavor since the broth is not stirred and never vigorously boiled in the slow cooker.

PRESSURE COOKER/INSTANT POT

1. Place roasting bones and accumulated pan juices into a pressure cooker.

2. Add onion, celery, carrots, garlic, bay leaf, cider vinegar, and salt.

3. Add water until you reach the 2/3 max fill line in the pot.

4. Select soup/broth and set the time to 2 hours (120 minutes). It will warm up then cook on high pressure for 2 hours (120 minutes). When cooking is complete, wait 30 minutes for it to naturally depressurize then release pressure.

Bone broth is best when it is cooked until you can easily break a chicken bone in half with your hands. This means the nutrients from the marrow are in your broth. You also know if you cooked it long enough when it thickens after refrigeration – which is totally normal. The broth turns to liquid again when it is heated.

If you ever have a recipe/preparation ideas you'd like to share from your CSA box, please email paideiacsa@gmail.com. We would love to see what you're cooking!

WHAT THEY DO: A neighborhood staple for over 45 years, Candler Park Market is a neighborhood grocery store located at the intersection of McLendon Ave and Clifton Road that offers conventional groceries, natural and organic groceries, household sundries, local produce, meats and cheeses and a large selection of beer and wine.

A BIT OF HISTORY: "My earliest memories of the market date from the late 1970s, when it was called McMichael’s. Rumor was that winos lined up on Sundays to buy the Polly Peachtree aftershave stocked in the liquor aisle. A Korean family bought it in the 1980s and kept it pretty much as it was, ringing up my purchases while listening to religious tapes all day. Gentrification started earnestly in the 1990s, when another Korean family took over and their son, James Lee, got interested in stocking the aisles with fine wines. Since 2003, the Candler Park Market has belonged to Dirk Botterbusch, a management consultant of German descent who lives in Inman Park and, with the help of two young relatives, has kept a fine balance between tradition and evolution."

via Christiane Lauterbach in Atlanta Magazine

WHY THEY DO IT: Mr. S.F. McMichael, known as Mac in the neighborhood, built and operated a grocery store for 45 years in the Candler Park business district. We consider it our duty to pick up the torch that Mr McMichael carried for so many years as a vibrant pillar of the neighborhoods. CPM sits on the border of the Candler Park and Lake Claire neighborhoods, and it is our mission to serve the local community with a well selected and curated choice of goods that meet the needs and desires of our neighbors. Like Mr. McMichael before us, we want to be good neighbors not just good merchants.

Our Mission: to honor the baking traditions of time and craft, nourish our neighbors with high quality baked goods, and embrace the diverse character of the Southern food landscape to enrich our community. We believe in partnering with farmers and local/regional artisans to support our community in Atlanta, Georgia and the Southeast.

via CPM website

For more information, check out:

Candler Park Market website

Candler Park Market: Atlanta Magazine

Deli Days: Creative Loafing

Candler Park Market: A country store with city appeal: Atlanta InTown